Spring Rolls

Spring Rolls

It is a dish especially popular in Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong, etc. Read more about Spring Rolls.Spring rolls are a Cantonese dim sum of cylindrical shape. The filling of spring rolls could be vegetables or meat, and the taste could be either sweet or savory. After fillings are wrapped in spring roll wrappers, the next step is frying. Then the spring rolls are given their golden yellow color.

by Yefeng Hu

15/10/2016

Noodle& You Tiao

Noodle& You Tiao

A bowl of noodle soup with a meat of your choice and veggies.

Take away Beijing noodles with salty peanuts

It takes a few seconds to prepare it. Among Chinese the most popular is a beef noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles perfectly spiced.

Morning noodle soup

You tiao.

Morning You tiao

You tiao (oil strip) are deep fried bread sticks made of dough and served hot as an accompaniment for rice congee or soy milk. Warning – they are super oily!

You tiao ready to eat

by Qinyu Zhang

14/10/2016

Tofu Pudding

Tofu Pudding

Tofu pudding is a popular Chinese snack made with very soft tofu, which is made from raw beans.

Flavors of tofu pudding vary by region. In the north, people like to have salty tofu pudding with soy sauce or salt, or with meat. However, in the south, people prefer the sweet version with ginger and brown sugar syrup.

by Yefeng Hu

14/10/2016

Chinese Tea Culture

Chinese Tea Culture

Drinking tea：Tea is taken as a beverage to quench thirst.

Tasting tea: The quality of the tea is judged by the color, fragrance and flavor of the tea, the water quality and even the tea set. When tasting tea, the taster should be able to savor the tea thoroughly.

Tea art: While drinking attention is paid to environment, atmosphere, music, infusing techniques and interpersonal relationships.

The highest ambit-- tea lore : Philosophy, ethics and morality are blended into tea activity. People cultivate their morality and mind, and savor life through tasting tea, thereby attaining joy of spirit.

Chinese tea lore is several hundred years, possibly even thousands of years, older than that of Japan. It is said that Chinese tea lore places an emphasis on spirit and makes light of form. Tea lore had different representations at different historical periods. Teas are also various, but all embody the tea spirit of “clearness, respect, joy and truthfulness”.

BY Yefeng Hu

15/10/2016

Steamed Glutinous Rice

Steamed Glutinous Rice

Rice dumplings are made of steamed glutinous rice wrapped in bamboo leaves. They can be bought at street stalls and have a variety of tasty fillings, including the sweet flavor of red bean paste, egg yolk, and lotus seeds, or the salty flavor of fatty pork and chestnuts. Zongzi are especially popular as a festival food and are frequently eaten during the Dragon Boat Festival. Learn more about Rice Dumplings.

Glutinous rice balls don't need to be wrapped in bamboo leaves. Usually, the vendor will make them for you according to your requirements and tastes.

BY Yefeng Hu

14/10/2016

Small Steamed Bun

small steamed bun

Today, my breakfast is Xiaolongbao, or "small steamed bun", is a type of traditional stuffed bun popular in Shanghai, Wuxi, Changzhou and other places in the south of the lower reaches of the Yangtze River. The buns are usually steamed in specially-made small bamboo steamers, hence the name.

The nice-looking buns are small in size, with a thin dough skin and lots of filling.  

The buns are also filled with soup, tasty and refreshing. The skin is made of flour dough and it is so thin that a freshly steamed bun looks semitransparent. The skin is elastic but will not stick to your teeth. There are various types of fillings, with pure pork being the most popular choice. Sometimes, crab meat, crab yolk or shrimp balls are added into pork as the filling. Whatever filling it may be, tasty soup must be added to give a unique taste to the buns. Otherwise, the buns would not be qualified for being Xiaolongbao.

The steaming of Xiaolongbao is also special. First of all, you need to apply some oil to the steamer; then put some vegetable leaves or pine needle in the steamer before applying more oil to the leaves or pine needles. Then put in the buns and steam for seven or eight minutes. When ready, the buns will not stick to the steamer but taste delicious and fresh. 

When served onto the table, the buns are best to be eaten while they are hot. They’ll taste even better and less oily after a dip in the vinegar with ginger slivers.

By yinyuan zhou

14/10/2016

Hulatang

 Hulatang

Today, i want to show a Chinese traditional soup, it is very famous in South China, many people drink it for breakfast. Hulatang is a kind of Chinese traditional soup. Hulatang can also be found in the United States, where it is known as spicy soup. It was introduced by Chinese Americanimmigrants.

Hulatang was invented by people in Henan province. It can be divided into two different genres. The one is Xiaoyao Zhen (a town near Zhoukou City), the other is Beiwudu. As the name — literally the characters 'pepper' + 'capsicum/chilli' + 'soup' — implies, capsicum and black pepper are put into the broth made by beef soup.

From a variety of natural herbs formulated according to the proportion of soup then add pepper and chili and soup bones do with Hulatang base material, which is characterized by beautiful soup, spicy and delicious, with very suitable other early meal. At present, it has developed into one of the snacks and other neighboring Henan and Shaanxi provinces have loved and known. Henan is China's characteristics soups, after passing Shaanxi, was loved by everyone, often for breakfast, which is characterized by spicy delicious, nutritious appetizer, for breakfast with other fritters, steamed buns, etc., a perfect match for the pancakes. With tofu from about 1: 1 mixture, reducing the spicy degree, is also very popular.

By yinyuan zhou

17/10/2016

Soy Milk

 Soy Milk

Soy milk is a very healthy addition to anyone's refrigerator. It is filled with nutrients and a great beverage for work, school, or anytime. Store-bought soy milk can get pretty expensive especially compared to regular cow's milk. Soybeans, on the other hand, can be found for a much better price and can even be bought organically. I will show you how to make your own (organic) soy milk and the great thing is you don't even need to spend money a soy milk machine. Soy milk is very simple and easy to make and can be used in many other yummy, healthy desserts, too.

To make about 2 quarts and 1 1/2 pints of soy milk, you will need:

·         1 cup of soybeans (I bought my soybeans for $0.89 a pound- so this recipe would only cost about 2 quarters :)

·         11 total cups of water (this will be added two to three cups at a time)

·         1/4 cup of sugar (this probably will be adjusted according to your tastes- not pictured)

Some equipment is also needed but nothing you can't find in your kitchen :)

·         A blender

·         A pot (should be fairly big and be able to hold at least 11 cups)

·         Multiple bowls

·         A cheesecloth (this is for straining the mixture so other items could be used in place of this, like a strainer)

·         A wooden spatula for stirring

·         A container for holding the finished soy milk

By yinyuan zhou

15/10/2016

Din Tai Fung

Din Tai Fung

Today, I want to introduce a famous restaurant which named Din Tai Fung. The first Din Tai Fung that opened in 1972 was only a humble stall in Taipei. Din Tai Fung restaurants can now be found in Taiwan, Australia, Japan, USA, Singapore, China, Indonesia, Korea, Malaysia, Hong Kong, Macau and Thailand.in Tai Fung is known internationally for its xiaolongbao.

DinTaiFung was named one of the top ten restaurants in the world by the “New York Times” on January 17, 1993. In November 2009, the restaurant's first Hong Kong branch at Tsim Sha Tsui, Silvercord Branch (新港店), was awarded oneMichelin star by the Hong Kong and Macau 2010 edition of the Michelin Guide. In December 2010, the restaurant's second branch in Hong Kong at Causeway Bay, Yee Wo Branch (怡和店), was also awarded one Michelin star.

It is a famous band for Chinese food.

By yinyuan zhou

16/10/16

Bun

Buns

Besides Jiaozi,there is another popular type of dumplings called Baozi; I wouldn’t call them dumplings, because it’s more like buns to me, but many people do call them like that so I am adding them here. These buns are filled once again with ground meat, veggies, anything you want actually, and steamed. 

Relative to the dumplings is different from the buns made it more difficult to do the buns who have a certain technology and experience. Buns in many Asian countries are very popular, they are in different countries have their own name, but their production methods are spread out from China.

by Qinyu Zhang

12/10/2016

Dumpling

Dumplings

Yes, dumplings for breakfast. It’s China baby. The most popular ones are called Jiaozi. Usually they are filled with ground meat, vegetables, mushrooms, shrimp. These delicious dumplings can be steamed, boiled or pan-fried. Plenty of options. The end result is soft, melt-in-your-mouth little guys, that you would eat with a huge pleasure. I guarantee you. Not for breakfast maybe, because it would still be unusual for many people out there.

In most Chinese families, making dumplings is a very simple and common dish. Although the northerners are good at making pasta, but now the production of dumplings materials can be easily bought in the supermarket, which is why the southerners of the dumplings are also very loving reasons.

this restautant in Eastwood.

In Sydney, there are many chinese restaurants provide dumplings and they are delicious and healthy.I hope you can try.

by Qinyu zhang

11/10/2016

Chinese Crepe jianbing

Jianbing, a street-food crepe from northern China made with eggs, chili and sweet sauce, cilantro, scallions and a crunchy deep-fried dough wafer, is Beijing’s latest culinary flexing of soft power.

Made in the ubiquitous street carts that dot Beijing, Tianjin and other northern Chinese cities, jianbing can be eaten on the go, doubling as a hand-warmer on those frigid days when the wind invades from Siberia.

by Yinyuan Zhou 

12/10/2016

Pancake with Egg

Today I went to Eastwood and I had pancake with eggs. Those pancakes are salty not like those British pancakes. You do not put syrup on the pancake. These pancakes are quickly-cooked thin pancakes or crepes filled with typically savory or spicy ingredients. As a popular street food in China, they can be easily found and are a favorite "breakfast on the run".

The pancakes are usually wrapped around a deep-fried crispy dough slice and topped with fried egg, finely chopped mustard pickles, scallions, coriander, and a spicy sauce. It is very delicious. The price range is from 4 to 8 dollars depend on the size.

by Justin 

05/10/2016

Wontons and Dumplings

Today I had wontons and dumplings. Wontons and dumplings are two similar types of food, which are comprised of a square or round wrapper (a dough skin made of flour and water) and fillings.

Wontons can be boiled in a fragrant and watery broth, steamed in a bamboo steamer, or fried in a high-heat wok. Sometimes, wontons are also served with little noodles to make 'wonton noodles'.

They are available with a large variety of fillings, such as ground pork, shrimp, fish, mushrooms, and other vegetables.

The stuffing found in dumplings is similar to that of wontons, and the cooking method is similar too.

By Justin 

04/10/2016

Chinese Leek and Egg Pasty

 Chinese Leek and Egg Pasty 

A few days ago, my landlord told me to go to the kitchen, they told me that they have a special breakfast, " Chinese Leek and Egg Pasty ." My landlord is a kindly old couple who will do some delicious traditional Chinese food for me and my roommates in their spare time. This time, they learned from their friends how to make this " Chinese Leek and Egg Pasty ."

 Chinese Leek and Egg Pasty  is a very popular traditional snacks in northern China, it is generally selected fresh leek and dried shrimps, eggs as the main raw material processing and production of food. A fresh,delicious and traditional recipe, diced Chinese leek and eggwrapped in a traditional Chinese pastry and shallow fried to make areally great filling meal the whole family will love to eat. 

Since I was not at home when they were cooking, I did not know exactly how the breakfast was made. And, because I come from southern China, breakfast like this is the first attempt, it tastes good. Freshflavor and soft texture, this tasty recipe is one you should give a try!

by Qinyu Zhang

02/10/2016